Restaurant Style Stromboli

The guys in my house BEG me to make this absolutely delicious and ahhh-mazing Restaurant Style Stromboli. It speaks to their food-hearts like no other and I must say, it’s one of my favorites too!

You need frozen bread dough, of course I use the Sam’s Club Pizza Dough. One of the loaves from Sam’s Club makes 2 loaves of Stromboli.

Mix the egg yolk, olive oil, garlic powder, onion salt, pepper and oregano. Roll out the bread dough into a long rectangle (approx. 18″x12″) and spread the olive oil mixture on top of the dough. Top with any pizza toppings you want to include. The recipe calls for Italian Sausage and pepperoni, but you can add anything you like: onion, mushrooms, olives, green pepper, etc. Last, top with the cheese.

Next, you’ll want to bring the edges of the dough together to make a “roll” and seal the edges by squeezing together. Another way to wrap the ingredients is to make cuts approximately every 2 inches on both sides of the dough (this is how I did mine in the picture above). Alternate bringing the sections of dough on top of the pizza ingredients. This method will look a little prettier, but either method will taste awesome!

Transfer the Stromboli to a cookie sheet and brush with egg white. Sprinkle a little bit of Oregano on top for garnishing. Bake at 350 degrees for 20-30 minutes (just watch for the top to be lightly browned). Let cool for about 5 minutes before cutting to serve.

This recipe makes 2 loaves of Stromboli. It’s easy to freeze a loaf to use at a later time. Simply thaw and reheat in the oven for 20 minutes at 350.

Heather

In the heart of the good ole’ Midwest Heather is living the sports mom life, raising 3 active boys with her husband, and running non-stop from activity to activity. You won’t find Heather in too many pictures, as she is usually behind the camera capturing the sports moments of the day. Heather enjoys many hours soaking up the game activity from the bleachers, helping out as team mom, and of course serving as her family’s “Director of Sports Operations!”